Cornbread a staple of Southern cuisine and can be made in a variety of textures. But what if you need to store some long term? Here’s how to freeze cornbread without affecting its taste or consistency.
I love cornbread on its own, but it also pairs well with a range of popular dishes like country ribs and black-eyed peas.
Depending on how it’s made, cornbread can be light and airy to more dry and crumbly. It can even develop a signature crispy crust when baked in a cast-iron pan.
However you like your cornbread, if you need to store some in the freezer, you want to make sure you don’t sacrifice its flavor or consistency. In this post, I’ll cover how to freeze cornbread, how to thaw it out, and 4 methods for reheating it.
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What is cornbread?
Traditional cornbread is known for its soft, crumbly texture and culinary versatility. And it has a storied history. While it’s true that this dish has become a mainstay of Southern cooking, it actually has its roots in Native American cuisine.
Early versions of cornbread were made with cornmeal and were somewhat coarse and gritty. Native Americans used it in foods ranging from cakes to porridge. After they shared the recipe with early European settlers, it soon became a staple in their diets as well. Over time, different versions were created including eggs and wheat, producing a softer texture.
Now various types of cornbread are made using numerous techniques, usually differing by region. Some common variations include corn pones (a type of dense cornbread made in a skillet and shaped like a pancake), Johnny cakes or hoecakes (another type of cornmeal-based pancake), cornbread muffins, and honey cornbread (popular in northern parts United States).
How can I freeze cornbread?
Cornbread can be a great dish to make for parties and get-togethers. That also means it’s easy to have some leftover cornbread, especially if you made enough to feed a large group.
One of the best ways to extend its shelf life is to store it in the freezer. And cornbread freezes very well. Just follow these simple steps:
1. Let the cornbread cool. After you bake your cornbread, allow it to cool completely to room temperature.
2. Wrap it. Cover the corn bread tightly in plastic wrap or cling film. This will provide an extra barrier from the cold air in the freezer so it doesn’t dry out.
3. Get an airtight container. Place the wrapped cornbread in a resealable airtight container. Or you can place it in a large, heavy-duty freezer bag, removing as much air as possible. This will help prevent freezer burn.
4. Label it. Date the container or freezer bag and place it in the freezer.
Cornbread can keep for up to 3 months in the freezer if stored properly.
⭐️ Tip: Instead of freezing the entire loaf, it’s a good idea to cut the cornbread into smaller portions and wrap them individually before freezing. That way you only need to thaw out what you intend to eat.
How to thaw cornbread
The best way to defrost frozen cornbread is to simply move it from the freezer to the refrigerator and let it thaw out for several hours or overnight. Be sure not to remove the plastic wrap so it doesn’t dry out.
When it’s completely thawed, just reheat it and it’s ready to enjoy!
How to reheat cornbread – 4 methods
When it comes to reheating cornbread, you have a variety of ways to choose from. Here are 4 of the best options.
In the oven or toaster oven
This method gives you the most control over reheating cornbread. Simply add it to a baking sheet or the toaster oven tray, then sprinkle some water over the top. This will help re-moisten it and prevent it from drying out in the oven.
Next, cover the cornbread with aluminum foil so it doesn’t burn and heat for 10 minutes at 350° F. Check it at around the 7-8 minute mark to make sure it doesn’t overbake.
Stovetop
Another great way to reheat cornbread is on the stovetop. This method also gives it a crispy, buttery exterior.
First, melt some butter in a skillet over medium-low heat. Then add individual pieces of cornbread and cook on each side for 2-3 minutes or until golden brown.
Air fryer
Another easy way to reheat cornbread is to use an air fryer. Just place the cornbread slices in the basket in a single layer and heat up for 3-4 minutes at 375° F.
Air fryers circulate very hot air to heat up foods and make them crispy, so it can be easy to overdo when it comes to warming up something more delicate like cornbread. For best results, check it after a couple of minutes so it doesn’t become too crispy.
Microwave
If you’re in a hurry, you can reheat cornbread in the microwave. Wrap individual slices in a damp paper towel to help the bread stay moist. Then place them on a microwave-safe plate and zap for 20-30 seconds. If they’re not warm all the way through, keep heating in 15-second intervals.
While microwaving thawed-out cornbread can heat it up quickly, it can also make it very soft, so be careful to not microwave it for too long.
How to make homemade cornbread
Now that you know how to freeze it, you may be wondering how to make your own cornbread.
While prepackaged cornbread mix is widely available at grocery stores, it’s actually very easy to make from scratch. In fact, cornbread is among the most popular kinds of quick bread, or a type of bread that’s made without yeast.
Most recipes call for only a few ingredients, including:
- Cornmeal
- All purpose flour
- Baking powder
- Eggs
- Milk or Buttermilk
- Butter
- Salt
- Sugar (optional)
While cornbread can be made in a baking dish or muffin tins, one of the most common techniques is to bake it in a skillet.
- The first step is to combine all the dry ingredients into a bowl.
- In a separate bowl, mix the eggs, milk or buttermilk, and melted butter.
- Gradually whisk together the dry and wet mixes.
- Let the batter rest for about 15 minutes.
- Meantime, heat up a skillet in an oven at high heat, around 425° Fahrenheit.
- Once the batter is rested, carefully remove the skillet from the oven and add some butter to grease it.
- Pour the batter into the skillet and bake in the oven for about 20 minutes or until cooked through.
- Let cool for 10 minutes.
FAQ
You can store cornbread either at room temperature or in the fridge. It will keep for up to 5 days using either method. If you refrigerate it, store it in an airtight container to help prevent it from drying out. At room temperature, keep it in a breadbox or a sealable container so it isn’t exposed to excess air, which could make it go stale more quickly.
Cornbread batter should be thick but still pour fairly easily. If it’s too loose, you can try adding some buttermilk to thicken it.
More food storage answers
Wondering how to store other types of bread? Check out the posts below.
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